Cook rice in rice cooker.When done,let it cool then crack egg and mix well with rice.

Heat a wok then pour butter and fry the rice until the egg are cooked.Transfer in casserole press down the rice.Set aside.

Coat the pork chop with bread crumbs.Then heat yhe pan.and pour oil.Make sure its hot,then fry the pork chop until golden btown or done.Let it cool then cut.Arrange on top of rice.Set aside.

Heat again a wok add oil then stir fry onion until soft.Add in tomatoe and bay leaf.Cook the tomatoe until soft,then pour tomatoe paste and chivken powder.Lea and perrins sauce.Simmer until a bit thickens.

Then pour the sauce over the rice.Then spread cheese on top.

Preheat oven.Then set to 250c for 10 mins to let the cheese melt.